Fennel Dauphinoise

INGREDIENTS

  • 225g Potatoes
  • 1 small Fennel
  • 1 clove finely chopped Garlic
  • 75 ml Milk
  • 100ml Double Cream
  • For Greasing Butter
  • to serve Parmesan Cheese

DIRECTIONS:

Heat oven to 180C/160C fan/gas 4. Put potatoes, fennel, and garlic in a medium non-stick pan. Pour in milk and double cream, season well and simmer gently, covered, for 10 mins, stirring halfway through, until potatoes are just tender.

Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with Parmesan. Bake for 40 mins until the potatoes are golden and tender when pierced with a knife. Snip the reserved fennel fronds over before serving.